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"This is my new favorite spaetzle recipe! It tastes wonderful lightly fried in butter, sprinkled with salt and pepper, and served on top of a thin steak. To make the spaetzle, I spread a small amount of the batter (about 1/4 near the edge of a plate and scrape off small strips into the boiling water with a knife. (It helps to dip the knife into..."
Apr 6, 2008 on Food.com